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I am not that much of a cook. But I've never been able to cook dry beans "just right". Either they are not cooked enough, or they are soggy. I have friends who can cook them well no problem.11
Fried chicken. I’m from the south and it’s a classic here… But for some damn reason, I cannot cook it. No matter how many times I read the recipe, have someone hover over me, and watch cooking videos on it… I just can’t do it.. I always fail. It always turns out gross or raw.12
There was a running joke in my house that I always walk away from bagels.. but they seem to take longer to cook, so I try to get things down while waiting. And I like them on the darker honey side.. I have since stopped so this.13
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I don’t know about it being “not well”, but pasta. It’s either too crisp, or just downright slippery.11
Turkish rice (pilav) sometimes it's okay, mostly it's not perfect but eatable.. but I can cook everything else tho11
If i don't have a rice cooker i tend to fuck it up.11
Nothing really... I'm good at following recipes. I fuck up sometimes but haven't fucked up majorly in a longggg time.11
I don't now. I have 5 or 6 things that I can make and I stick with what I know.24
leave the cooking to me I think . Is your husband like 140 pounds?13
I cook and bake too. I figure that I am bad at things related to meringue.10
I am really good at cooking and new recipes are always hard but with each practice, you learn what went wrong.10
I am good at cooking foods, specially roast dinners, I recommend you to use Bisto classic gravy on chicken or Lamb, working really well...10
Popcorn i ALWAYS end up burning it15
Chinese stir fry... I'm Chinese...10
I ask... till I get it right10
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I don't know, I don't want to blow my own trumpet, but I'm pretty good at most things in the kitchen, and I not only talking food 😉
The one thing I used to struggle with was getting fluffy omelettes, that were cooked all the way through and on top without being burnt on the bottom, then I discovered frying pan lids, now my omelettes are light and fluffy and cooked properly.
Oh and I still buy puff pastry, because its just so much hassle making it, and honestly the store stuff is better than I can make it.
I struggled with omelettes for a while too. I agree with you about the puff pastry. It cones out puffy and fresh tasting.
What is it with the turkey gravy that you have trouble with? What happens to it?
It's too thin. It stays too thin while I'm trying to thicken it with cornstarch/meizana. Then it cools and I have gel. I've learned to thicken and let it cool as I go and just hope and pray for a good constancy. By then, 30 minutes or more have passed and I just need to get it in the table. I told you, it's a war.
What do you use to make it? Are you making from scratch or from a jar?
Scratch. I make the stock from the giblets and neck, then usethe stock and pan drippings with seasonings (and a little bourbon). I only use a little of the fat from the drippings. Maybe more fat is needed?
Maybe leave the thickening right to the last minute then, reheat to a gentle simmer, and a couple of minutes before getting it to the table add the cornscarch and whisk it in the pan while on a high heat. You do mix the cornstarch with cold water before adding it yes?
Yes, I mix the cornstarch with cold water. I like your idea of reheating it at the last minute. Maybe I could thicken it, let it cool, then heat it up again so it's ready at the same time as the rest of the food. I don't know why I haven't thought of that.
Having everything finish at the same time is the biggest challenge in cooking I'm sure, just like in the bedroom 🤣
LOL! You're on a roll today!!!
Thanks for the MHO ♥️